Cooking & Baking

fadedrose

(10,044 posts)

12. Confusing

Thu Jan 5, 2012, 10:38 AM

Jan 2012

About the little rolled cookies, I made 3 types. One was a simple butter/egg yolk/cream cheese/flour recipe. Simple to roll and easy to fill. Tasted like butter. No sugar in the dough.

Made 2 with Crisco.

One had egg yolks & a bit of vinegar/flour and water. This raised real good. No sugar in the dough.

The third had only water, Crisco and flour. Very plain tasting and pale. Should have not baked it at 400 because the bottoms got a little hard from the heat. 375 would have been better.

They were all good because my fillings turned out good..apricot, water and sugar; nuts, butter, sugar and milk; and prunes/water/sugar. No extra spices. They were so good they made the cookies good.

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Am looking for a cold dough recipe for cookies [View all] fadedrose Dec 2011 OP

Is this one helpful?: Lucinda Dec 2011 #1

Very fadedrose Dec 2011 #2

okay, I've never heard of ladylocks, and never heard of using clothespins to make cookies grasswire Dec 2011 #4

okay, after hitting the Google... grasswire Dec 2011 #5

here's a recipe from the Pittsburgh newspaper, via chowhound grasswire Dec 2011 #7

I'm glad it was helpful! I love that website. Lucinda Dec 2011 #6

I've seen a lot of recipes for the dough fadedrose Dec 2011 #9

I should have been gone a few times now, but I still keep kicking. :) Lucinda Dec 2011 #10

That would be a Puff Pastry dough housewolf Dec 2011 #3

I made one with butter & one with Crisco fadedrose Dec 2011 #8

Which did you like better? housewolf Dec 2011 #11

Confusing fadedrose Jan 2012 #12

Yeah, traditional (French) puff pastry is made with butter housewolf Jan 2012 #13

I make them every year fadedrose Jan 2012 #14